Potato Wedges with Feta Cheese & Olives

Close up of potato wedges topped with feta cheese and black olives.

Potato Wedges with Feta Cheese & Olives

These potato wedges are crispy on the outside, fluffy on the inside, and topped with lots of crumbled feta and chopped Kalamata olives. Just toss, bake, and finish with the good stuff while the wedges are still hot so the Feta cheese melts just slightly. They come together in 45 minutes, and pair with pretty much anything off the grill.

Course Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 377kcal

Author Emmeline Kemperyd

Equipment

1 Sheet pan
Measuring cups (metric or US)*
Measuring spoons*
Kitchen knife*

Ingredients

2 lb potatoes peeling optional
2 tablespoon olive oil
2 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
6 oz feta cheese crumbled
½ cup pitted and chopped black olives preferably Kalamata olives

US Customary - Metric

Instructions

Preheat the oven to 425 °F
If using a fan oven, preheat to 400 °F
Cut the potatoes into wedges and place on a large sheet pan.
2 lb potatoes
Add olive oil, oregano, salt and pepper and mix well to coat the wedges. Then spread them out so they are in a single layer.
2 tablespoon olive oil, 2 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon ground black pepper
Bake in the middle of the oven for 30 minutes, then bring the pan out and gently mix the wedges. Bake 10 more minutes, until crispy and golden on the outside and soft on the inside. Bake past the just-tender stage, the extra few minutes is what gets you crisp edges instead of soft ones.
When done, remove the potatoes from the oven and top with crumbled feta cheese and chopped black olives.
6 oz feta cheese, ½ cup pitted and chopped black olives

Video

Notes

Pat potatoes dry before seasoning. It's good to wash the potatoes well - especially if you're not peeling them - but you need to make sure they are dry before adding oil, or they can end up soggy.

Cut the wedges in roughly the same size. This will help them bake more evenly.

Use fan / convection mode if you have it. You can make this in a regular oven as well, but fan/convection ovens are definitely the best choice for making really crispy wedges. It's one of the few times I use it!

Don't mix until they're almost done. To avoid soggy, broken wedges, you want to avoid mixing until they are already quite crispy on the outside. This is why it says to mix first after 30 minutes. If at this point they still stick to the pan, skip the mix altogether.

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: You can freeze leftovers but the texture won't be the same after thawing. Store leftovers in the freezer in an airtight container for up to 3 months.

Reheating in microwave: Reheat leftovers in the microwave in 30-second increments. Cheese will melt while reheating, but it does not hurt the flavor.

What Potatoes to Use

You can use any type of potato for this, but some are easier to get to that fluffy-but-crispy texture. Russet and Yukon Gold potatoes are the best alternatives for this, but any starchy kind will work really well.

How to Make Sure It's Vegetarian

Feta cheese is sometimes made with animal rennet, which makes it technically not vegetarian. If making this truly vegetarian is important to you, make sure the cheese you use is made without this. You can often find good feta and feta-style cheese made this way.

Nutrition